Fine Boulgour (or semolina)
- 1 bunch
- 1 bunch
A few green salad leaves
- 2 tbsp
Kisir is one of my favorite Turkish starters! It’s simply tabbouleh as we know it, with fine bulgur, tomato, mint leaves, parsley, onions… What gives it that tasty red color is the tomato paste.
Fine bulgur can usually be found in oriental grocery stores, or sometimes even in supermarkets! You can make this traditional Turkish recipe with semolina if you can’t find fine boulghour.
Preparing the Bulgur for your Turkish tabbouleh
Place your fine Bulgur in a large container. Bring the water to the boil and cover the Bulgur with water (to the top). Cover and leave to stand for twenty minutes, until the bulgur has absorbed all the water.
Preparing tomato paste with onions
In a frying pan, heat 2 tablespoons of olive oil, slice your onion and add it with two tablespoons of tomato paste. Add a little salt, pepper and, if necessary, cayenne pepper, and cook for about 3 to 4 minutes over medium heat. If your mixture is a little too thick, you can dilute it with one or two tablespoons of water.
Preparing Turkish Kisir
Once your bulghur has absorbed all the water, mix your tomato paste and onions with the bulghur. Mix well until you have a Turkish tabbouleh with a nice, even red color.
Add raw vegetables and herbs
Once your Kisir is a lovely red color, you'll now need to chop and add all your vegetables. Chop your tomatoes, quarter cucumber (optional) and spring onions into small cubes, then finely chop your herbs: mint, parsley and salad leaves.
Your homemade kisir or Turkish tabbouleh is ready!
And that's it, you've made a real Turkish Kisir at home! Enjoy it as an appetizer or as part of a light summer meal. This traditional Turkish recipe is a real treat!